A deliciously sweet and creamy, but tangy blue cheese ice cream!
Author:TJ
Prep Time:15
Cook Time:60
Total Time:1 hour 15 minutes
Yield:3.5 cups1x
Ingredients
Scale
5 large egg yolks
1/2 cup + 2 TBL granulated sugar
3 cups + 2 TBL heavy cream
4–5 oz blue or gorgonzola cheese – crumbled
Something green for garnish, or a fresh berry or two
Instructions
Scald the cream (almost boiling) in a small saucepan. You will know when it’s ready if it’s steaming but not bubbling. First bubble, regardless how small, remove from heat
While cream is heating, separate egg yolks into a mixing bowl, whisk the sugar into the egg yolks until well combined
When your cream is ready, remove from the heat and slowly whisk the egg and sugar mixture into it a little at a time. Remember if the cream is too hot you will curdle your eggs and have to start over.
Whisk until it is well incorporated
Return to the heat on medium low while stirring until it coats the back of a spoon (dip the spoon in, then run a finger down the back. If it clings and leaves a clear trail, it’s ready
Crumble your cheese into the custard mix and gently stir until all the cheese is completely melted and well combined. Remember the blue mold will not melt
Taste it and if you want more blue cheese flavor – add more! When it tastes right, transfer to a bowl to cool, then in the fridge to chill
When thoroughly chilled, freeze it in an ice cream maker per the manufacturer’s instructions, then place it in your freezer overnight. This ice cream has a very low freeze point and it will take overnight to freeze
When ready to serve remove from freezer and let it set for 15-30 minutes yo slightly soften and serve with a mint or basil garnish
Notes
Optional: Strain through a fine mesh sieve to remove the blue cheese mold